Effects of different protein sources on plasminogen inhibitor-1 and factor VII coagulant activity added to a fat-rich meal in type 2 diabetes

Review of Diabetic Studies

Volumn 7, Issue 3, 2010, Pages 240-247

  Mortensen, Lene S ^a   Thomsen, Claus ^a   Hermansen, Kjeld ^a  

^a AARHUS UNIVERSITY HOSPITAL   (Denmark)

Author keywords

Coagulation; Dietary protein; Fibrinolysis; Plasminogen inhibitor 1; Postprandial; Type 2 diabetes

Indexed keywords

BLOOD CLOTTING FACTOR 7; CARBOHYDRATE; CASEIN; GLUTEN; METFORMIN; PLASMINOGEN ACTIVATOR INHIBITOR; SULFONYLUREA; PLASMINOGEN ACTIVATOR INHIBITOR 1; PROTEIN;

ARTICLE; BLOOD CLOTTING; BUTTER; CLINICAL ARTICLE; DIABETIC DIET; DIABETIC PATIENT; FEMALE; HUMAN; MALE; NON INSULIN DEPENDENT DIABETES MELLITUS; PROTEIN BLOOD LEVEL; PROTEIN DIET; PROTEIN INTAKE; WHEY; AGED; BLOOD; CHEMISTRY; CLINICAL TRIAL; CONTROLLED CLINICAL TRIAL; CONTROLLED STUDY; DIET THERAPY; FAT INTAKE; METABOLISM; MIDDLE AGED; POSTPRANDIAL STATE; RANDOMIZED CONTROLLED TRIAL;

AGED; DIABETES MELLITUS, TYPE 2; DIETARY FATS; FACTOR VII; FEMALE; HUMANS; MALE; MIDDLE AGED; PLASMINOGEN ACTIVATOR INHIBITOR 1; POSTPRANDIAL PERIOD; PROTEINS;

EID: 79551699973     PISSN: 16136071     EISSN: 16140575     Source Type: Journal    
DOI: 10.1900/RDS.2010.7.240     Document Type: Article

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